Tactical Tastes

Tag: Polish

  • Beetroot & red cabbage sauerkraut

    Beetroot & red cabbage sauerkraut

    Beetroot & red cabbage sauerkraut is a polish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 320g Beetroot
    • 450g Red Cabbage
    • 1 small Onion
    • 2 tsp Caraway Seed
    • 1 tsp Sea Salt

    Method

    Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid staining your skin with the beetroot juices.

    Press the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.

    Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).

    Check the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.

    Want to watch it come together? See the full walkthrough.

  • Bigos (Hunters Stew)

    Bigos (Hunters Stew)

    Bigos (Hunters Stew) is a polish pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 sliced Bacon
    • 1 lb Kielbasa
    • 1 lb Pork
    • 1/4 cup Flour
    • 3 chopped Garlic
    • 1 Diced Onion
    • 1 1/2 cup Mushrooms
    • 4 cups Cabbage
    • 1 Jar Sauerkraut
    • 1/4 cup Red Wine
    • 1 Bay Leaf
    • 1 tsp Basil
    • 1 tsp Marjoram
    • 1 tbs Paprika
    • 1/8 teaspoon Caraway Seed
    • 1 dash Hotsauce
    • 5 Cups Beef Stock
    • 2 tbs Tomato Puree
    • 1 cup Diced Tomatoes
    • 1 dash Worcestershire Sauce

    Method

    Preheat the oven to 350 degrees F (175 degrees C).

    Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

    Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.

    Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.

    Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.

    Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

    Want to watch it come together? See the full walkthrough.